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Hello All. This recipe has gone through its evolution and become the clear winner for my house brew, and I just thought I'd share. 5.3 gal. batch 152 degree mash @ 1.33 #/qts. thick target OG 1.049 7.75# 2 row .75# Victory .5# Simpson Heritage Crystal .5 oz Nugget FWH .5 oz...

If you'd like to here it from the boss, Jamil writes about saison in the Style Profile section of the May-June BYO. I thought you were using Honey malt, not bee honey. Jamil endorses the use of plain jane table sugar as the simple sugar of choice, but I like the idea of honey. I can imagine how...

Your recipe looks pretty good. I would like to offer a few considerations based off of personal experience. 1. Forget about the crystal malts. The caramel flavor conflicts with the aroma and flavors produced by the yeast. Use only a small amount for cheek if you have too. 2. This beer...

Great books! I am quite partial to "Radical Brewing" because it is just completely zany but profound. I'm with the Dukes of Ale HBC, and probably won't make it up any time soon, but perhaps at the festival they do up at the Pajarito Ski Area, or some other fest. I really do love the Happy...

Hello from Abq. What books did you get for xmas? I am glad yer ready to jump into all grain, as it will definitely contribute to some great beers, but don't go swearing off extract before you even start. Many folks make amazing, award winning beers with an extract base, and do it with less...

The big 3 for great beer seem to be ferm. temp, healthy pitch of yeast in the right amount, and sanitization. I made a quantum leap in my beer quality by filtering my tap water with a plain jane carbon filter, which namely removes the chlorine. Also, not hustling beers to keg or bottling really...

I have collected what I believe to be neo mexicana along a small stream I like to fish. These hops are quite prolific, growing on hillsides and near the water, and seem to spread about a 5-10 mile length of the valley. I am about 85% sure these are [I]neo mexicana, but part of me wonders if...

Right! My kid eats a bazillion of those, you'd think I'd know better.

Hello! I made a similar recipe as follows: 8# 2 row 2# Asheburne Mild 1# C-20 mashed @ 150 for 75 min 1 oz Centennial 60 min/ fwh 1 oz Centennial 10 min 2 oz fresh orange peel 10 min 1 oz crushed coriander 10 min 1 oz Centennial 5 min 1 oz Centennial flameout 2 oz Centennial dry hop all...

Thanks Eric. I guess we'll have to wait and see. I went ahead and brewed this today. Got a slightly better mash efficiency, but had too much wort in the kettle for a while, so my boil was a bit weak to avoid a boil over. Overall, still got an OG of 1072 @ 5.5 gal. and pitched an 1600 ml starter...

Hello all, I am looking to brew a Bastard this weekend. I took the last, closest recipe and put it into the gunky to fit a few of my concerns. 1. Higher OG. I am going for a bill that brings up the OG to 1.072, and with a little help from a WLP007 1500ml starter, a FG in the 1.018 department...

I have a bunch of first years, and one of my Galena shows similarities Maybe it's all the crazy spring wind we get :cross: I hope boron helps.

I have an organic suggestion for dealing with pests that has always worked wonders for my entire garden; soapy water in a spray bottle. A mild dish detergent (preferable scent free) or castille soap work best IMO, and just spray directly on the plant. Good luck.

I like your recipe, its similar to an RIS that I made. A few ideas: Your RIS might not have enough hops for REALLY bitter. I find that for high gravity beers, 90 - 100 ibu's makes balanced beer, so over shooting that by however much your willing will get you into the really bitter zone IMO...

I am glad you mentioned the Mr. Malty calculator. There is a part of it you select either ale, lager or hybrid for the type. This got me thinking if I should be looking at wine pitching rates to understand the ideal cell count when pitching to mead. I usually go with a 1/2 gallon starter, but...

pilot210, your procedure sounds very similar to what I am doing, though it looks like you re-hydrated dry yeast. From what I can gather or assume, the pitching rate for mead is similar to ales, and that liquid yeast behave similar when it come to producing a healthy population of yeast to pitch...

Can I please get a heads up on making a yeast starter using honey and liquid yeast? Do you make it the same way you would with a beer yeast starter? I have been boiling water with a nutrient/energizer mix, and adding honey after the boil to get a S.G. of about 1.040. Aerate and pitch, shaking as...

I share a very similar experience with this yeast so far. Notably a major temp rise in just a couple of hours, a switch to blow off tube, and a persistent krausen. My concern with racking from underneath is the daiectyl, yuck, potential if the yeasties have not finished up with their business...

Well, with the aid of this forum I've worked out quite a few kinks in my brewing. As a consequence, I cannot exactly remember how I found HBT.:cross: